Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

This recipe can easily be doubled, as what was shown in the episode. Reprinted from The Barefoot Contessa Cookbook, Copyright 1999 by Ina Garten, Clarkson Potter/Publisher. All …

Easy & Delicious!! What else would you expect from Ina?? Easy, super quick and ridiculously delicious. I tweaked by leaving out the salt & pepper. And added allspice.

Ina Garten dips these rich, nutty bars in chocolate, capturing the flavors of a favorite holiday pie in the perfect party treat.

Photograph by Steve Giralt Reprinted from Barefoot Contessa Foolproof, Copyright 2012 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

Bourbon Chocolate Pecan Pie 20 Reviews Level: Easy Yield: 6 to 8 servings Nutrition Info

Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned. Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.

I mix colorful things like lemon bars, pecan bars, brownies, cookies, strawberries, figs, and slices of lemon cake. Start with a platter that is round or oval and particularly one that is very flat.

Ina lives in East Hampton, N.Y., and Southport, Conn., with her husband Jeffrey, who is a professor at the Yale School of Management. Ina currently hosts Barefoot Contessa on Food …

With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be …